Name: Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican-Inspired
Ingredients: 1 lb rotini pasta; salt, for pasta water; 1 tbsp butter; 1 (12 oz) package fire roasted corn, frozen; 1 cup mayonnaise; 1 cup sour cream; 2 tsp chile and lime seasoning blend; 1 tsp Sazon seasoning; 2 tsp chili powder; 1 lime, juiced; 1/2 cup red onion, diced; 1 jalapeno, diced; 1/2 cup green onions, sliced; 1/2 cup cilantro, chopped; 1 cup Cotija cheese, crumbled; Tajin seasoning, for garnish; Reserved toppings for garnish (red onion, jalapeno, green onions, cilantro, corn); Extra Cotija cheese, for garnish

1

Bring a large pot of water to a boil, season with salt, and cook the rotini pasta until al dente according to package directions.

2

Drain the pasta and rinse under cold water until completely cooled. Set aside.

3

While the pasta is cooking, heat butter in a skillet over medium heat. Add the fire-roasted corn and cook until heated through.

4

Remove the corn from the heat and let it cool completely.

5

In a large mixing bowl, combine the mayonnaise, sour cream, chile and lime seasoning, Sazon, chili powder, and the juice of one lime.

6

Whisk the dressing ingredients together until smooth and well combined.

7

Add the cooled pasta and cooled corn to the bowl with the dressing.

8

Add the diced red onion, diced jalapeno, sliced green onions, chopped cilantro, and 1 cup of Cotija cheese.

9

Gently mix everything together until the pasta and vegetables are evenly coated in the dressing.

10

For garnish, top the salad with any reserved chopped vegetables, a little more Cotija cheese, and a sprinkle of Tajin seasoning.

11

Serve cold and enjoy.

Street Corn Pasta Salad

Ingredients

18 Ingredients

Instructions

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